2015-2019年凉山州食源性疾病病例流行病学特征分析

Epidemiological Characteristics of Foodborne Disease Cases in Liangshan Prefecture From 2015 to 2019

目的分析2015-2019年凉山州食源性疾病的流行病学分布特征,为凉山州食源性疾病防控提供科学依据。方法收集整理2015-2019年凉山州食源性疾病监测医院报告的食源性疾病病例信息资料,对数据进行描述流行病学分析。结果 2015-2019年凉山州31家监测医院共报告食源性疾病病例10 935例;夏秋季为发病高峰,5-10月报告病例数最多(67.75%);西昌市总报告病例数最多(19.46%),冕宁县监测医院平均报告病例数最多(617例);20~59岁年龄组为高发人群(49.54%),男女性别比1∶1.06,职业以农民为主(50.84%);可疑暴露场所家庭居首位(82.33%);可疑暴露食品前3位是肉与肉制品、粮食类及其制品、菌类及其制品;2015-2019年报告的食源性疾病病例中,共发现680起疑似食源性疾病事件。结论凉山州卫生健康系统应进一步加强食源性疾病监测报告的意识与能力,食品安全监管部门提高高风险食品及高风险场所的监管力度,多部门积极协作配合,以保障公众的身体健康。

Objective To analyze the epidemiological distribution characteristics of foodborne diseases,and to provide scientific basis for the prevention and control of foodborne diseases in Liangshan Prefecture.Methods Epidemiological analysis was conducted on the date of foodborne disease cases reported by the Liangshan Prefecture foodborne disease surveillance hospital from 2015 to 2019.Results From 2015 to 2019,it was reported a total of 10 935 cases of foodborne diseases in Liangshan Prefecture;the peak incidence was in summer and autumn,the largest number of reported cases was during May to October(accounting for 67.75%);Xichang City reported the highest number of cases in 17 counties/cities(accounting for 19.46%),and the monitoring hospitals in Mianning County reported the most average cases(617 cases);the age group of 20-59 years old was a high incidence group(accounting for 49.54%);the sex ratio of male and female was 1:1.06;the occupations were mainly farmers(accounting for 50.84%),family was the first place of suspicious exposure(accounting for 82.33%);the top three of suspicious exposed food were meat and meat products,grains and their products,fungi and its products;a total of 680 suspected foodborne disease events were detected from the reported cases during 2015 to 2019.Conclusion In Liangshan Prefecture,it is necessary to further strengthen the awareness and ability of foodborne disease surveillance,improve the capability of supervision for high-risk foods and high-risk places,and strengthen the cooperation during different departments to ensure the health of the public.